100g (4oz) butter
225g (8oz) self-raising flour
100g (4oz) soft dark brown sugar
75g (3oz) sultanas
1 medium banana, mashed in 150ml (1/4 pint) water
Handful of dried dates, chopped
2 eggs, beaten
2tbsp milk
Walnut halves, to decorate
1. In a large bowl, rub the butter and flour together until they resemble breadcrumbs.
2. Mix in the sugar, sultanas, banana and dates. Add the eggs and milk.
3. Pour the mixture into a greased 20cm (8in) round cake tin. Decorate with the walnut halves.
4. Bake at Gas 4/180°C/350°F for 45 mins, or until a skewer comes out nearly clean (it will always stick a bit because of the dates).
5. Allow to cool for 10 mins in the tin before turning out.
Top tip: The cake will keep for a week wrapped in cling film in an airtight container.
Pamela Dalley, 42, Derby